How to Prep to Make Pizzas and the Equipment Needed

Two of the most important pieces of equipment that a restaurant owner needs for a pizza shop is a good pizza oven and a prep station

When it comes to purchasing a pizza oven, there are several models available. The most traditional model is a masonry oven, also called a brick oven, is an oven which consists of a baking chamber made of fireproof substances like firebrick, cast from refractory concrete, clay, or even stone. The oldest type in form is a direct-fired masonry one which uses burning wood to heat it, and this oven is often called a "Roman" or "black" oven. It was built using plans that date at least as far back as the Roman Republic in Western culture. It is referred to as a black oven because the smoke from the wood burned inside it often collects in the form of soot on the roof of the oven.

Although most often fired with wood, there were coal-fired ovens developed and used commonly in the 19th century. Today, modern masonry ovens are often heated with natural gas or even electricity, and they are associated now mainly with artisanal bread and pizza.

Those designed to bake bread are most often built with quite thick walls necessary to store heat for several hours after a load of wood is completely burned inside either on the floor of the oven or in a chamber just underneath it built for that purpose. Those designed for use in baking a pizza or doing other live-fire cooking techniques may have a thinner construction. The model known as a "white oven" is a little more complicated design which channels heat in from a firebox located on the outside. This particular kind doesn't rout the smoke coming from the fire through the oven, itself. Although a modern pizzeria can use any fuel source for the oven, there are some purists who insist that only a wood burning oven can produce the authentic Neapolitan-style pizza.

Another very necessary piece of equipment for the commercial pizzeria is the prep table. This prep table is most often made out of stainless steel making them an easy place to clean that can be used to roll out the crust or top it prior to baking. Depending on the configuration of the table, it can be purchased with a flat surface either in front of or to the side of an arrangement of wells where the sauce and toppings can be stored. Some of the wells are open requiring that the containers which rest inside be fitted with removable lids to protect the contents from contamination. Others come equipped with a hood to cover the toppings that can be swung open and closed to protect the ingredients when not producing pies. This variety also allows the containers holding the toppings to be removed for regular cleaning.

Both pizza ovens and prep tables may be purchased as new equipment or as used equipment, if you happen to be operating on a budget. You can find new equipment from dealers, but used equipment can be found from other sources like newspaper or trade journal ads. Some dealers even offer used equipment to help potential customers find a reasonably priced solution to meet their needs.

How to Prep to Make Pizzas and the Equipment Needed

By: James Musselman

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